Breakfast, Recipes

Mexican Chocolate Granola

This large batch of Mexican Chocolate Granola is addicting! The best part about this recipe is that you don’t need an oven.

Yogurt topped with Mexican chocolate granola and blueberries

Ten years ago I stumbled upon this new world of recipe sharing called food blogging and I fell in love with it. The idea of sharing recipes across the world with other recipe collectors and developers had me excited! I’ve always had a love affair with food, so when I did make this new discovery, I was hooked.  Eventually, more and more food blogs began to pop up online and I was on my way to becoming a total food blog fangirl.

Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a small commission if you click through and make a purchase. 

Sweet Life Bake was one of the first food blogs that I started following like a legit fangirl. There was just something about Vianney, the founder of Sweet Life Bake, that made me feel like she would make a great friend. Like the kind of friend that you could spend hours talking to at the dinner table with some pan dulce and coffee. Better yet, with some margaritas and good music!

And you want to know something? That’s exactly the kind of person she is. Friendly, inviting, relatable.

She reels you in with her hospitality charm and wow’s you with her mouthwatering Tex-Mex recipes. And that’s just online!

When she announced the release date of her Tex-Mex Slow Cooker Cookbook, I couldn’t wait to add it to my collection of cookbooks. The same day that it came in the mail, I found a handful of recipes I wanted to try. If you haven’t taken a look at it, you will be happy to learn that it is a book filled with 100 slow-cooked Tex-Mex style recipes.

With her permission, I’d like to share her Mexican Chocolate Granola recipe with you today.

Tex-Mex Slow Cooker Cookbook

You’ll enjoy this granola on top of yogurt, as a breakfast cereal in the morning or as a snack on the road.

This was my first time making a homemade granola and I have to admit, I wish I would have tried it a long time ago. Granola is so easy to make!

Yogurt topped with Mexican chocolate granola and blueberries

The ingredients were easy to find. Most of them were in the bulk aisles where grains, legumes, and dried fruits are sold in barrels. The pepitas were the only ingredient I had to spend a little time on by roasting them myself because I couldn’t find them pre-roasted.

If you run into the same problem, just toast them in a dry, medium-sized pan over medium-low heat, stirring constantly, until puffed and golden. It shouldn’t take more than 5-8 minutes to toast them.

As for the chocolate, Vianney recommended using the Abuelita chocolate discs, so that’s what I used. The addition of Abuelita chocolate makes this recipe addicting for anyone who already loves Mexican hot chocolate. If you can’t find Abuelita chocolate discs in your area, you can purchase them here.

Combine all the ingredients in the crockpot, cover and cook, stirring every 30 minutes on high for 2 hours or low for 4 hours.

Yogurt topped with Mexican chocolate granola and blueberries

 

Happy cooking, friends! Don’t forget to check out The Tex-Mex Slow Cooker on Amazon!

Mexican Chocolate Granola

This granola is sweetened with agave and is packed with pecans, pepitas, and plenty of Mexican chocolate.

Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 12 servings
Author Vianney Rodriguez

Ingredients

  • 5 cups old-fashioned (not quick cooking) oats
  • 2 cups pecan halves
  • 2 cups unsalted pepitas (pumpkin seeds), roasted
  • 2 (3-ounce) Mexican chocolate discs (Abuelita brand), freshly grated
  • 1 cup agave syrup
  • 1/2 cup canola oil
  • Whole milk or plain yogurt, for serving

Instructions

  1. Combine the oats, pecans, pepitas, and chocolate in a slow cooker and stir together the ingredients.

  2. Whisk together the agave and oil in a small bowl and pour it over the oat mixture. Stir until well coated. Cover and cook, stirring every 30 minutes, on high for 2 hours or low for 4 hours.

  3. Serve warm with the milk or set aside to cool completely and serve with the yogurt. The granola will keep at room temperature stored in an airtight container for up to 1 month.

Recipe Notes

This recipe comes from Vianney's Tex-Mex Slow Cooker Cookbook.

It calls for canola oil, however, I substituted it with coconut oil instead and it turned out just as good.